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Chocolate Hazelnut Banana Muffins – By @Sarahtannernz

Chocolate Hazelnut Banana Muffins

 

INGREDIENTS

  • In a blender, whiz together…
  • 3 ripe bananas
  • ½ cup peanut butter, or almond, or a seed butter for nut allergies
  • ¼ cup maple syrup
  • 3 pasture raised eggs
  • 1/3 cup coconut flour
  • ½ tsp cinnamon
  • ½ tsp baking powder
  • ½ tsp baking soda
  • Stir through…
  • 1 bar Bennettos Natural Foods co Toasted Hazelnut chocolate, chopped roughly
  • 1/3 cup hazelnuts, chopped roughly

 

 

 

INSTRUCTIONS

  1. Preheat the oven to 180 degrees Celsius.
  2. In a blender or food processor, whiz together all the ingredients, apart from the chocolate and hazelnuts.
  3. Transfer to a bowl and fold through the chocolate and hazelnuts.
  4. Line a muffin baking tray with paper liners, and carefully spoon in the mixture evenly across the 12 spaces.
  5. Place in the oven to bake for 25 minutes, or until slightly browning on top.
  6. Allow to cool in the tray before taking out and resting on a cookie tray. Serve warm, or store in an air-tight container once completely cooled.
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Almond and chocolate cookies – Gluten-Free , Dairy-Free & Vegan – By Lucy Bennetto

The best biscuits, developed in the Bennetto Test Kitchen! Enjoy ⁠Gluten-Free – Vegan – Dairy-free

 

Almond and chocolate cookies – Gluten-Free & Vegan

INGREDIENTS

  • 270 g tapioca ⁠
  • 235 g almond ⁠
  • 170 coconut sugar ⁠
  • 160 g coconut oil ⁠
  • 90 g flaxseed ⁠
  • 72 g water ⁠
  • 2 g vanilla ⁠
  • 2 g salt ⁠
  • 250 g Bennetto chocolate (on the top)

 

INSTRUCTIONS

The dough : ⁠

  1. mix tapioca, blended almond, coconut sugar, blended flaxseed, vanilla and salt together⁠
  2. Prepare a cup with the good amont of water⁠
  3. melt the good amont of coconut oil ⁠
  4. add the water and the melted oil with the first mix⁠
  5. with a spoon ou your hand mix all the ingredient together. Stop when you’re sure that all the dough is uniform⁠
  6. Put the dough on the fridge for 20-30 min in one big ball or few small balls⁠

Form the biscuits : ⁠

  1. take the cold dough and flatten it with a rolling pin. The thickness must be around 3 mm ⁠
  2. choose a moult with the diameter you want to form the biscuit in the dough⁠
  3. take off the extra dough and do other biscuits with it.⁠

Bake it :⁠

    1. preheat the oven to 150°C⁠
    2. bake the biscuit for around 15-20 min⁠
    3. put them in the fridge or wait for them to be cold to add the temperate chocolate (around 20 grams per biscuit)⁠
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Bennetto chocolate coffee pastry – by @sarahtannersnz

Bennetto chocolate coffee pastry by @sarahtannernz

 

INGREDIENTS

  • 1 bar of Bennetto Coffee in Madagascar 100g, broken into smaller pieces
  • 6 sheets of filo pastry
  • 1 TBS organic raw sugar
  • 1 TBS cinnamon
  • A small amount of melted coconut oil for brushing the filo

 

INSTRUCTIONS

  1. Preheat the oven to 180 degrees Celsius.
  2. Carefully cut the filo sheets, 3 pieces thick, into 4 smaller rectangles.
  3. Place a few pieces of the chocolate along the outer edge of the filo, and roll it up into a stick.
  4. You can also create mini triangle parcels if you prefer.
  5. Brush a little melted coconut oil on the upper outside and place into the oven on a baking tray.
  6. Bake for around 10-15 minutes depending on your oven. Keep an eye on them so they don’t burn.
  7. Once they are golden and crispy on the outside, remove from the oven.
  8. In a small dish, stir together the sugar and cinnamon, to then dust over the oiled surface of the filo.
  9. Serve with a hot, fresh espresso and enjoy!
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Millet, Honey and Tahini Chocolate Bubble Logs

Millet, Honey and Tahini Chocolate Bubble Logs

INGREDIENTS

  • 2.5 cups Puffed millet (can use puffed wheat, rice, or any puffed cereal) ⁠
  • ¼ cup honey⁠
  • ¼ cup rice malt syrup⁠
  • 3tbs coconut oil⁠
  • ½ cup tahini⁠
  • 2 good pinches salt⁠
  • 1tsp vanilla⁠
  • Chocolate coating⁠ –200g Original Dark 60% cocoa.

 

INSTRUCTIONS

  1. Measure out puffed millet in a large bowl and set it aside.⁠
  2. In a saucepan, add honey, rice malt syrup, and coconut oil. Melt together, bring to a bubble then simmer for 2 minutes while stirring with a heat proof or spatula. Aim to caramelise without burning. Evaporate as much moisture from honey as can. ⁠
  3. Remove from heat, and add salt vanilla, and tahini. Put back on the heat for 30seconds and stir for another minute with the heat-proof spatula.⁠
  4. Pour the hot mix quickly into the millet and mix quickly so all the millet is coated.⁠
  5. Press into a slice tin evenly.⁠
  6. Place in fridge to cool. ⁠
  7. Once cool cut into even-size pieces. Can be bite-size or logs.

Chocolate coating method:

Use our special ‘hack’ to get a nice snappy shiny chocolate coating. This will add a better texture to your bars. Using coconut oil with good quality chocolate is a total no-no! ⁠

1: Melt chocolate in a double boiler so steam only is heating the bowl (not the water) ⁠

2: Cool the chocolate down to skin temperature while giving it a few stirs every minute or so. You can do this but setting aside in cool spot or place in the fridge for about a minute at a time and stirring. Make sure you stir the sides as well. ⁠

3:Dip your bars or add nuts and spoon over bars. Place on a baking sheet. You must work quickly as chocolate is in a state that it will set fast if you take too long (no faffing). ⁠

4: Cool in the fridge for 30minutes. Make sure you have previously cleared space for the tray. Do not leave or store in the fridge as this will ruin the nice snap and shine. ⁠

Store in an air-tight container in the cupboard. ⁠

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Bennetto chocolate fudge

Bennetto chocolate fudge

 

INGREDIENTS

  • 100g intense dark 75% cocoa Bennetto chocolate
  • 50g coconut condensed milk
  • 50g vegan butter
  • 50g mixed nuts (hazelnuts and walnuts)
  • 50g vegan marshmallows (dandies)
  • Teaspoon vanilla essence
  • Generous pinch of salt

 

INSTRUCTIONS

Melt chocolate and add vegan butter and stir till butter is melted. Add coconut condensed milk and stir in with salt and vanilla. Last, add in nuts and marshmallows and mix till combined. Pour into baking paper and leave in the fridge to set for an hour. Cut into pieces.